Vegetable Risotto with Toasted Bread, Pesto and Rosemary

Ingredients

• 400 g risotto rice (e.g., Vialone)
• Olive oil (extra virgin)
• 500 ml beef stock
• 1 onion (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 tbsp parsley (finely chopped)
• 250 ml white wine
• 2 tbsp parmesan (freshly grated)
• 2 tsp butter
• 1 jar pesto (from the refrigerated section of the organic store)
• 4 celery stalks
• 500 g cherry tomatoes
• 1 handful basil
• 1 rosemary sprig
• 4 Garlic cloves
• 8 slices white bread (baguette)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Heat 3 tbsp olive oil in a pot and gently sauté onion and chopped garlic. Add the rice and cook until it turns translucent, then pour in the white wine, letting it evaporate under medium heat while stirring; add a splash of beef stock. Continue cooking over medium heat, stirring frequently and adding more stock as needed until the risotto is al dente (about 20-25 minutes).

2. 2.

   Remove from heat, fold in parmesan, butter, and parsley. Season with salt and generous pepper.

3. 3.

   Meanwhile, wash and optionally cut the vegetables. Heat 2 tbsp oil in a pan and sauté celery sticks, garlic cloves, cherry tomatoes, rosemary sprig, and basil leaves for 2‑3 minutes. Season with salt and pepper.

4. 4.

   Toast or roast the bread and spread with basil pesto. Serve the hot risotto with the sautéed vegetables and a crostino on top. Pair with a glass of white wine.